7 Holiday Spiced Nuts Recipes (2024)

FAQs

How to get spices to stick to nuts? ›

How do you get spices to stick to nuts? While some recipes rely on added oil or syrup to do the job, we utilize the binding power of egg white to adhere our spiced sugar to the cashews and almonds.

Store in an airtight container in a cool, dry place for up to three weeks. These nuts will get sticky and clump together if they are left in areas that are too warm or humid. Can you freeze spiced nuts? Spiced nuts freeze well and thaw quickly, so keep some on hand for last minute gatherings.

You may think it's a nutty idea, but the best place to keep nuts is in the freezer! Nuts contain a lot of oil and can become rancid if stored in the pantry. Instead, place them in separate airtight containers or sealable plastic bags, then label, date and freeze for up to six months.

Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.

How to roast nuts on the stove. You can toss the nuts right into a pan over medium heat, no oil necessary. Just shake the pan occasionally so they toast evenly and don't burn. When they're finished, transfer them out of the hot pan so they don't keep browning.

Soaking your nuts beforehand will lead to better absorption of the spices and result in a crunchier, easier to chew texture. You may be tempted to turn the heat up, but don't! If you roast them at too high a temperature you'll have a dark outside and a raw inside, leading to an inconsistent flavor.

Nuts' fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.

“Texture-wise they lose their crunch and become softer. Color-wise they might darken a little bit,” he says, describing the flavor as “floury and bland.” Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature.

Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.

Q: Do Nuts Expire? A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid.

Which nuts go rancid the fastest? ›

Nuts that have a large surface area, like walnut halves, with their complex network of ridges and valleys, will go rancid faster because of a greater exposure to oxygen. And fattier nuts, like macadamia or Brazil nuts, will oxidize quicker than leaner almonds.

Nuts should be stored in their own airtight containers, such as glass, ceramic, or sturdy plastic containers. Even freezer bags are a good option. In selecting the container it's important to assess them for their airtightness.

But if the peanuts are stale or if you see any sign of mold or discoloration, then do not give them to the squirrels. The same idea goes for corn. Although many people leave dried corn cobs out for squirrels, it can actually be harmful to them. The corn can get moldy, just like peanut shells.

The refrigerator is a great choice as walnuts will remain fresh for up to three months. You can also freeze walnuts for up to one year. Walnuts will absorb odors so it is best to place them at distance from foods with strong odors, such as onions. Airtight containers provide the best protection to maintain freshness.

Toss the nuts with the melted butter in a bowl and spread on a parchment-lined baking sheet. Roast for 8 minutes. Remove pan from the oven and toss the nuts with a spatula for even toasting. Sprinkle with 1 tablespoon of the Tajín seasoning, tossing again to coat.

Saute your food on the stove with 1–2 tablespoons (15–30 mL) of water, vegetable broth, cooking vinegar, or wine to help your seasoning stick without oil. Spritz your food with water or cooking vinegar before seasoning it, then place it in the oven to roast. Or, dry roast your veggies and season them afterward.

Seasoning. Now it's time to season. Toss the seeds in a bit of olive oil or melted butter first to help the seasoning stick (and to add some extra flavor and keep the seeds from burning). For seasoning, you could just use salt and call it a day, nothing wrong with that!